Why You’ll Love this Creamy Corn Pudding
If you’ve been searching for the ultimate comfort food that strikes the perfect balance between sweet and savory, I’m thrilled to share my creamy corn pudding recipe with you. This humble dish transforms simple ingredients into something magical—creamy, slightly sweet, with golden kernels providing the perfect texture in every bite.
I love how it pairs with absolutely everything, from holiday turkey to weeknight chicken. The best part? It’s nearly impossible to mess up. Just mix, pour, and bake. The aroma that fills your kitchen? Worth making this dish for that alone.
What Ingredients are in Creamy Corn Pudding?
This classic corn pudding relies on pantry staples that combine to create something truly magical in the oven. The contrast between the two types of corn—whole kernel and creamy—is what gives this dish its distinctive texture, while the simple binding ingredients transform it from a plain side dish into something custardy and comforting. I always appreciate recipes that don’t send me hunting for exotic ingredients, and this one delivers maximum flavor with minimal shopping effort.
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 2 large eggs, slightly beaten
- 1/2 cup sugar
- 2 tablespoons flour
- 1/2 cup milk
- Salt and pepper, to taste
- 2 tablespoons butter
While the ingredient list is straightforward, a few considerations can elevate your corn pudding game. The quality of your corn matters—premium canned corn tends to have sweeter, plumper kernels. For a fresher twist, you could substitute fresh or frozen corn in summer months, though you might need to adjust the moisture. The sugar amount might seem substantial, but it balances beautifully with the natural sweetness of the corn and the savory notes from the salt and pepper. Don’t skip the butter on top—it creates a gorgeous golden finish that makes this homey dish dinner-party worthy.
How to Make this Creamy Corn Pudding
Making this corn pudding couldn’t be simpler, and that’s part of its charm—maximum comfort with minimal effort. Start by combining 1/2 cup sugar, 2 tablespoons flour, and salt and pepper to taste in a mixing bowl. This dry mixture forms the foundation of your pudding’s structure. Whisk these ingredients together thoroughly to prevent any flour lumps, which would create unfortunate pockets of dryness in your final dish.
Next, pour in 1/2 cup milk and 2 slightly beaten large eggs, stirring until the mixture is smooth and well-incorporated. Can we take a moment to appreciate how these humble ingredients transform into something magical?
Once your base is ready, gently fold in both the drained can of whole kernel corn and the can of cream-style corn. The contrast between the two corn textures is what gives this pudding its distinctive character—some bites will have that satisfying corn kernel pop while others melt away creamily.
Transfer this mixture to a baking dish (a 1.5-2 quart casserole works perfectly), and dot the top with 2 tablespoons butter, which will create a beautiful golden crust as it bakes.
The water bath method is essential for achieving that perfect custard-like consistency. Place your filled baking dish inside a larger pan, then carefully pour hot water into the outer pan until it reaches about halfway up the sides of your corn pudding dish. This gentle, moist heat guarantees even cooking without curdling or over-browning.
Slide the whole arrangement into a preheated 375-degree oven and bake for a full hour. You’ll know it’s done when the center is set but still has a slight jiggle, like a properly made cheesecake. Let it rest for about 5-10 minutes before serving—the hardest part of this entire recipe, honestly, as the aroma will have everyone hovering near the kitchen.
Creamy Corn Pudding Substitutions and Variations
While the classic corn pudding recipe never fails to please, countless delicious variations can transform this humble side dish into something truly spectacular.
I often swap the sugar for honey or maple syrup when I’m craving a different sweetness profile.
Can’t do dairy? Coconut milk works surprisingly well. For a savory twist, try adding crumbled bacon, diced jalapeños, or shredded cheddar cheese—my personal favorite on chilly evenings.
Fresh herbs like thyme or chives add brightness, while a dash of smoked paprika gives depth I simply adore.
Gluten-free? Just substitute cornstarch for the flour. The possibilities? Nearly endless.
What to Serve with Creamy Corn Pudding
When planning a meal around creamy corn pudding, I’ve discovered that this versatile side dish pairs beautifully with almost any protein you can imagine.
It’s particularly delicious alongside smoked ham, roasted chicken, or grilled pork chops. The sweetness of the corn complements the savory notes in these meats perfectly.
For holiday meals, I serve it with turkey or prime rib—my family practically fights over seconds.
Add some green vegetables like roasted Brussels sprouts or a crisp salad to balance the richness.
Truth be told, sometimes I just eat a big bowl of it on its own for lunch, no judgment here.
Final Thoughts
After years of making this creamy corn pudding, I’ve come to regard it one of those perfect recipes that never fails to please a crowd. There’s something magical about the way the sweet corn melds with the custard-like base, creating that signature comfort food experience we all crave.
I hope you’ll make this dish part of your own family traditions. The beauty of corn pudding is its simplicity—humble ingredients transformed into something truly special. Whether for Sunday dinner or holiday gatherings, this golden side dish brings warmth to any table. Isn’t that what good cooking is all about? Connecting hearts through delicious food.
Corn Pudding
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine sugar, flour, salt, and pepper. Whisk thoroughly to prevent any lumps.
- Pour in the milk and beaten eggs, stirring until the mixture is smooth and well-incorporated.
- Gently fold in both the drained whole kernel corn and the cream-style corn until evenly distributed.
- Transfer the mixture to a 1.5-2 quart casserole dish and dot the top with butter.
- Place the filled baking dish inside a larger pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of your corn pudding dish to create a water bath.
- Bake for 1 hour, or until the center is set but still has a slight jiggle.
- Allow to rest for 5-10 minutes before serving.
